Grains & Rice

Flaked Maize

Pre-gelatinized rolled corn flakes used as a brewing adjunct and in porridge.

Flaked maize is corn that has been steamed and rolled flat into pre-cooked flakes. In brewing it is a common adjunct that lightens body and adds fermentable sugar without needing a mash boil. It can also be cooked quickly into porridge.

Flaked maize is a pre-gelatinized grain produced by steaming whole corn kernels until the starches swell and gelatinize, then passing them through rollers to create thin, flattened flakes. This processing step is what distinguishes it from raw cornmeal: the starch is already cooked and capable of absorbing water immediately, which means it reaches a usable consistency within minutes of heating. In brewing, this accessibility is the key advantage—the starch requires minimal enzymatic activity to convert to fermentable sugars, making flaked maize one of the most forgiving adjuncts available. In cooking, its quick-cooking nature makes it practical for porridges and thickeners, though its flavor profile remains neutral and mild compared to stone-ground cornmeal. Be careful not to confuse culinary-grade flaked maize with breakfast cereal corn flakes, which contain added sugar, salt, malt flavor, and vitamins—these additives will interfere with fermentation and alter cooking results.

Measured in: g
Storage: Pantry

Types & varieties

Standard Flaked Maize

Plain rolled corn flakes with no additives; the primary brewing and cooking grade

Maize Grits

Finely ground version of flaked maize; used when a smoother texture is needed in porridge or baking applications

Common uses

Brewing as an adjunct grain, especially in American-style light lagers and pale ales where a clean, neutral grain character is desiredTraditional porridge (cornmeal porridge, also called sadza, ugali, or polenta depending on region)Thickener for soups, stews, and gravies due to pre-gelatinized starchBread and baked goods when mixed into flour for added texture and nutritionCoating for fried foods, similar to cornflake crumbsHot cereal breakfast dish, often sweetened with honey or maple syrup

Tips & pitfalls

For brewing: Flaked maize does not require pre-cooking before mashing; enzymatic activity in base malts is sufficient to convert its starch
For brewing: Adding 5–10% along with rice or other adjuncts is standard practice for American-style lagers seeking a clean, light body
For porridge: Use a 1:3 to 1:4 ratio of flakes to liquid; cook 5–10 minutes while stirring occasionally for a smooth consistency
Do not confuse with breakfast cereal; industrial brewing and cooking flaked maize contains no added sugar or salt
Can be ground into a finer meal for smoother porridge or baking applications
Common mistake: Using too high a percentage in brewing (above 40%) results in thin body, poor head retention, and stuck sparges due to low enzyme content and high oil content
Store in airtight containers; the high oil content makes flaked maize prone to rancidity faster than other adjuncts
When substituting for cornmeal in cooking, use slightly more liquid since flaked maize absorbs more readily than raw ground corn

Nutrition

376kcal

Energy

1573 kJ · per 100 g

Where the calories come from

Protein 5%Carbs 77%Fat 18%

Protein

4.4g

9% DV

Carbs

72.8g

26% DV

Fat

7.5g

10% DV

Fiber

2.1g

8% DV

Sugars

35.1g

of which

Sodium

337mg

15% DV

Notable micronutrients

Riboflavin (B2)85% DV

Niacin (B3)84% DV

Thiamin (B1)83% DV

Vitamin B682% DV

Vitamin A68% DV

Zinc37% DV

Source · USDA FoodData Central · approx. Breakfast bar, corn flake crust with fruit

View on FDC →

In the shops

Matched grocery products

No matched grocery products for Flaked Maize yet.

Good to know

Form: Pre-gelatinized, steam-rolled corn flakes; thin, flattened kernels
Primary Use: Brewing adjunct and quick-cooking porridge base
Processing: Corn kernels steamed to gelatinize starch, then rolled flat and dried
Brewing Role: Adjunct grain that adds fermentable sugars, lightens body and color
Brewing Limit: Up to 40% of grain bill; adds minimal flavor but reduces head retention slightly
Storage: Cool, dry place; airtight container; shelf life 6–12 months
Not the Same As: Breakfast cereal corn flakes (which contain added sugar, salt, vitamins, and often malt flavor)
Origin: Corn (Zea mays); industrial steam-flaking expanded in the 19th century, enabling non-malted grains to be used directly as brewing adjuncts

Substitutes

Flaked rice — Similar brewing adjunct behavior; adds even less flavor and color; use at the same ratio
Cornmeal (ground maize) — Requires cooking to gelatinize; not pre-gelatinized; will not work the same in brewing without proper mashing procedures
Brewing syrups or rice syrup — Liquid adjunct; different handling but provides similar fermentable sugar contribution in brewing

Pairs with

Honey or maple syrupButterCocoa or chocolateCheese (cheddar, cotija)Chili peppers, cumin, smoked paprika

Also called

Corn Flakes (Brewing) · Rolled Maize